• Preparation Time 20 minutes
  • Baking Time 25 minutes
  • Makes about 48 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups semi-sweet chocolate chips (350 g)
  • White chocolate chips for "Happy Face", optional

Serving Size: about 48 cookies


Serving Size: about 48 cookies

  • Preheat oven to 300ºF (150ºC). Line baking sheets with parchment paper.
  • Cream butter, sugars, eggs and vanilla, in a large bowl at medium speed until light and creamy.
  • Combine flour, baking soda and salt in medium mixing bowl. Add to creamed mixture; mix well. Stir in chocolate chips. Drop by spoonfuls onto ungreased baking sheet. Decorate with white chocolate chips if desired.
  • Bake in centre of preheated oven for 20 to 25 minutes, or until golden. Cool 10 minutes, then transfer to racks and cool completely.


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